Dry White Peas Curry

Dry white peas curry has a semi thick consistency with a tangy taste and flavour. It is also a part of ragda patties. Dried peas is a very good source of cholesterol-lowering fibre, also helps manage blood-sugar disorders since their high fibre content prevents blood sugar levels from rising rapidly after a meal. Also provides two B-vitamins, potassium and protein, are also rich in soluble fibre.

Dry White Peas Curry

Ingredients (4-5 servings)

• Dry White Peas – 1 cup
• Red tomatoes – 2 (puree)
• Salt – to taste
• Red Chilli Powder – 1 tsp
• Oil – 1 tbsp+1 tsp
• Coriander Leaves – to garnish
• Sugar/Brown sugar – ½ tsp
• Curd – ½ cup
• Bay Leaf – 1
• Lemon Juice – 2 tsp
• Coriander seeds – 1 tsp
• Cumin seeds – 1 tsp
• Cinnamon – 1″
• Cloves – 3

For Paste

• Onion – 1 large
• Ginger – 1″
• Garlic – 2-3
• Green Chillies – 2

Method

1. Soak the peas overnight. Pressure cook for 1 whistle and then on simmer for 20-25 mins.
2. In a pan heat 1 tsp oil, add coriander seeds, cumin seeds, cinnamon & cloves, fry for 2-3 minutes. Grind to powder and keep aside.
3. Grind onion, ginger, garlic, green chillies together to make a paste.
4. Heat oil in a pan, add bay leaf, onion paste,salt and the grinded powder and fry for 3-4 minutes. Stir frequently.
5. Add pureed tomatoes. Cook till the oil floats on top. Now add red chilli powder, curd, brown sugar and fry for 4-5 minutes.
6. Add this to the boiled peas. Mix well and cook for 5-7 minutes more. Add lemon juice.
7. Your yummy dish is ready to be served.
8. Garnish with coriander leaves and serve.

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